Spicy prawn and pineapple poke

Spicy prawn and pineapple poke recipe - Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Oct 15, 2017 1:00pm

By Emma Knowles

Serves 4

20 mins preparation

20 mins cooking plus standing

Spicy prawn and pineapple poke

What could be more Hawaiian than coconut? Coconut milk adds a beautiful creaminess to the rice base, while coconut flakes bring just the right amount of crunch. Use an underripe pineapple here to bring tartness and complexity to the dish.

Ingredients

400 gm sushi rice, rinsed

250 ml coconut milk (1 cup)

16 cooked prawns, peeled with tails intact

250 gm pineapple, thinly sliced

4 baby cucumbers, thinly sliced lengthways

1 tbsp finely chopped Spanish onion

Coconut-green chilli dressing

70 ml coconut milk

2 tbsp vegetable oil

2 tsp rice vinegar

1 tsp soy sauce

½ long green chilli, thinly sliced

½ garlic clove, finely grated

Method

Main

1

Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes. Remove from heat and stand covered for 10 minutes, then uncover and fluff up rice with a fork.

2

Meanwhile, for coconut-green chilli dressing, shake ingredients in a jar to combine and season to taste.

3

Divide warm coconut rice among serving bowls, top with prawns, pineapple, cucumber and onion, drizzle with dressing to taste, scatter with coriander, chilli, lime rind and coconut flakes, and serve with lime wedges.